Preheat your oven to 180 ° C (thermostat 6).
Prepare a béchamel with butter, flour and milk.
For that, melt the butter.
Out of the fire, add the flour and turn with the whisk.
Always out of the heat, add the milk little by little while mixing.
Put back on the low heat, turn without stopping (to prevent it sticking) until the béchamel thickens.
Salt, pepper and a little nutmeg (or not according to your taste).
Add the yolks and the crumbled fish.
Mix
Beat the egg whites with a pinch of salt.
Incorporate with a spatula wood or plastic (never metal, it is said that it breaks the white) little by little.
Do not beat but turn gently to incorporate in the preparation.
Butter the mold and pour everything.
Cook without opening for 35/40 minutes.
Enjoy your meal from
Ingredients
Directions
Preheat your oven to 180 ° C (thermostat 6).
Prepare a béchamel with butter, flour and milk.
For that, melt the butter.
Out of the fire, add the flour and turn with the whisk.
Always out of the heat, add the milk little by little while mixing.
Put back on the low heat, turn without stopping (to prevent it sticking) until the béchamel thickens.
Salt, pepper and a little nutmeg (or not according to your taste).
Add the yolks and the crumbled fish.
Mix
Beat the egg whites with a pinch of salt.
Incorporate with a spatula wood or plastic (never metal, it is said that it breaks the white) little by little.
Do not beat but turn gently to incorporate in the preparation.
Butter the mold and pour everything.
Cook without opening for 35/40 minutes.
Enjoy your meal from
English 
French 